Homemade Chicken Croquettes 🐓
Another one of Spain’s most famous tapas is CROQUETTES (croquetas). The most common ones are chicken croquettes, made from the leftover chicken used to prepare broth for stew.
Since they are typically made with the less appealing parts of the chicken, like the entire carcass, adding more meat, such as the breasts, makes them even better. Once cooked, the breast meat can be repurposed for croquettes.
Here, I don’t make stew because it’s very difficult to find a chicken carcass, so I make them using rotisserie chicken. When we buy one for a meal, we usually have the two breasts left over, so I use them to make croquettes.
I have fond memories of making them with my grandmother! I would stand on a little stool because I couldn’t reach the kitchen counter, helping her coat them in breadcrumbs! Hers were truly the best! Every time we visited, I would always ask her to make them for me!
Homemade Chicken Croquettes 🐓
Another one of Spain’s most famous tapas is CROQUETTES (croquetas). The most common ones are chicken croquettes, made from the leftover chicken used to prepare broth for stew.
Since they are typically made with the less appealing parts of the chicken, like the entire carcass, adding more meat, such as the breasts, makes them even better. Once cooked, the breast meat can be repurposed for croquettes.
Here, I don’t make stew because it’s very difficult to find a chicken carcass, so I make them using rotisserie chicken. When we buy one for a meal, we usually have the two breasts left over, so I use them to make croquettes.
I have fond memories of making them with my grandmother! I would stand on a little stool because I couldn’t reach the kitchen counter, helping her coat them in breadcrumbs! Hers were truly the best! Every time we visited, I would always ask her to make them for me!
Cooking Instructions
- 1
Shred the chicken breasts from roasted chicken into very small pieces and “clean” all the meat, removing as much as possible. I usually do this with scissors, as it’s easier than using a knife. But this is up to you 😉.
- 2
Let’s start making the béchamel! First, finely chop the onion. Then, melt the butter in a metal pot or pan, whichever you prefer. When it has melted, add the onion and let it soften.
- 3
Once it turns golden, we will add the flour (you can sift it with a strainer to prevent lumps). You’ll notice that it forms a compact dough—don’t worry, that’s normal. You need to keep stirring continuously until the mixture takes on a light brown color. That will indicate that the flour is no longer raw.
- 4
The milk should be heated separately so that when the flour is ready, you can add it gradually. Keep stirring constantly with a whisk to prevent sticking (if you’re using a pan, use something that won’t scratch it 😉). Continue this process until all the milk is incorporated.
- 5
Add salt and nutmeg to taste! Keep stirring until you get a thick mixture. And if there are any lumps, don’t hesitate to use a blender to smooth it out!
- 6
Now we can add the chopped chicken. Mix well and place it in a deep plate or dish to cool. Cover it with plastic wrap, making sure it touches the croquette mixture to prevent a hard layer from forming on top.
- 7
Once it is well chilled, we can start making the croquettes. In a small bowl, we will beat one egg (if you run out and need another, just crack and beat another one), and in another small plate, we will place the breadcrumbs.
- 8
Use a fork to scoop the mixture, then dip it into the beaten egg (using another fork to flip it). Finally, coat it with breadcrumbs. Now, use your hands to shape the croquettes! Yes, you’ll need to get a little messy!
- 9
I prefer to freeze all the croquettes before frying them so they firm up and don’t open while frying. The key is to use plenty of hot oil (preferably a neutral-tasting one, like light olive oil). Make sure the croquettes are well covered with oil.
- 10
When removing them from the oil, place them on paper towels to absorb excess grease.
- 11
Now all that’s left is to enjoy them! 🍽️ Bon appétit!!
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